Lotus Seed Paste
Homemade lotus seed paste is smooth, fragrant and you can customize the level of sweetness to taste. Make it as filling for sweet treats, such as mooncakes.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 oz fresh lotus seeds ((see Notes for dried seeds))
- 2 cups water
- pinch of salt
- 1.6 oz granulated sugar
- 1/4 cup oil ((either coconut oil or neutral-flavored oil))
Instructions
- 1
Inspect lotus seeds and remove the green germs in the center if there is any left.
- 2
Add lotus seeds, water and a pinch of salt to a small pot. Bring it to a boil then reduce heat to a simmer. Cook for about 25-30 minutes until the seeds are completely soft.
- 3
Drain the seeds and let them cool down for several minutes. Reserve 3-4 tablespoons of the cooking liquid.
- 4
Add lotus seeds to a food processor and process until smooth. Add just enough cooking liquid to make it easier to purée the seeds. Adding too much liquid will increase the cooking time in the later step. Add sugar and process for a few more seconds.
- 5
Strain the purée (optional) and transfer it to a pan. Place over medium-low heat and constantly stir to cook off the excess moisture. After about 4-5 minutes, add oil and continue to stir to incorporate the oil and cook off the moisture.
- 6
It may take 25-30 minutes of stirring and cooking the paste. It is ready when it can stick to itself and no longer stick to the pan. It should be firm enough to stand on its own while still soft to the touch.
- 7
Transfer to a plate to cool completely. Then you can use it right away, or cover and refrigerate and use it the next day. You should have about 8.5oz (or 240g) of lotus seed paste.